Zobrazeno 1 - 10
of 741
pro vyhledávání: '"Hygienic quality"'
Autor:
Guergueb Nadjah
Publikováno v:
Folia Veterinaria, Vol 67, Iss 4, Pp 46-53 (2023)
This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature search was conducted across various databases, yielding a pool of studies assessing the mi
Externí odkaz:
https://doaj.org/article/aa588bab6c0c42aa98cadb8d3a4a2dd5
Autor:
Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified t
Externí odkaz:
https://doaj.org/article/d723c2a9b11b45439143cfd49049fb20
Autor:
Najat Ariri, Hamid Aboukhassib, Nadia Echarrafi, Nysrine Mannani, Aziz Fitani, Abdelali Bitar
Publikováno v:
Roczniki Panstwowego Zakladu Higieny, Vol 74, Iss 1, Pp 19-29 (2023)
Background. Despite the efforts and investments made for traceability and the guarantee of a fair and safe milk product, the informal sector threatens the safety of milk. In fact, during this circuit, the product does not undergo any treatment and th
Externí odkaz:
https://doaj.org/article/d0c0231a88d8433a8d72b78131825c29
Publikováno v:
International Journal of Physical Distribution & Logistics Management, 2021, Vol. 52, Issue 11, pp. 1-24.
Akademický článek
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Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 44, Iss 1, Pp 439-439 (2023)
Milk is an ideal environment for microbial growth and for this reason the separation of some pathogens is very important. The analysis of milk regarding pathogenic microorganisms is a clear indicator of hygienic quality and this influences the dairy
Externí odkaz:
https://doaj.org/article/f6f657da2b214411ba320f52c8af49ab
Autor:
Cristina Rodríguez-Melcón, Alexandra Esteves, Javier Carballo, Carlos Alonso-Calleja, Rosa Capita
Publikováno v:
Foods, Vol 12, Iss 17, p 3273 (2023)
The impact of treating minced chicken meat with sodium nitrite (SN, 100 ppm), nisin (Ni, 10 ppm) and lactic acid (LA, 3000 ppm) on the levels of some microbial groups indicating hygiene quality were investigated. Specifically, aerobic plate counts an
Externí odkaz:
https://doaj.org/article/a581913d03534506a6eb34160305ee39
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 10, Iss 4 (40) زمستان, Pp 17-28 (2021)
< p >Regards the economic potential in extensive rearing of Narrow-clawed crayfish (Astacus leptodactylus) in Haft Barm lakes, Fars Province (Iran), and considering the chain value and global marketing, we need to monitoring programs on hygienic qual
Externí odkaz:
https://doaj.org/article/f7e2a643ec914024aee75154665702e8
Publikováno v:
Universitas Scientiarum, Vol 24, Iss 1, Pp 277-294 (2019)
Raw cow milk is considered one of the most important vehicles for pathogenic bacteria like Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. These three bacteria are responsible for foodborne diseases. Routine microbiological
Externí odkaz:
https://doaj.org/article/402e5767a81d43f6bca21d4ebe8ae029
Autor:
Gintarė Vaičiulienė, Bronius Bakutis, Jurgita Jovaišienė, Rimvydas Falkauskas, Gediminas Gerulis, Elena Bartkienė, Dovilė Klupšaitė, Jolita Klementavičiūtė, Violeta Baliukonienė
Publikováno v:
Toxins, Vol 14, Iss 5, p 298 (2022)
The aim of this study was to assess the usefulness of oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) extracts to decrease mycotoxin contents and improve the hygienic quality of maize (Zea mays L.) silage. Under laboratory conditions, ma
Externí odkaz:
https://doaj.org/article/1ae6a1f8527b4760aac60259ab7f8d2d